Christmas Countdown: Drink in Merriment

Day 8: Drink in Merriment

Ahhh.  Cold winter days mean the beginning of hot cocoa weather.  I love that this day spouts the goodness of chocolate.  Apparently dark chocolate reduces blood pressure.  I knew there was a reason chocolate is one of my main food groups--I thought it was the flavinoids my body craved.  And I realize it's only one ounce of dark chocolate a day to reap the benefits, but there are lots of ways to measure an ounce--squares, chips, pieces, drops, powder--chocolate is chocolate no matter how you measure it.

For those of you whom I have never had the privilege of sipping cocoa with in one of my comfy old chairs, I'm going to share the secret recipe for the perfect cup with you.  You may actually read it on your cocoa carton, but mine will be a little different because mine is the tried and true method.

You will need your favorite mug and a small saucepan.

Fill your mug with milk.

Pour the milk into the saucepan.

Turn the heat onto medium and add one spoonful of sugar (you can add more later if it's not sweet enough for you) and one spoonful of cocoa powder.  (Think the kind of spoon you eat cereal with, not a measuring spoon.)

Whisk constantly, slowly will be fine, until mixture is hot.  I like mine just boiling so that I can hold it for a minute while it cools but it's not too cold to drink.  Add a splash of vanilla (or use vanilla sugar instead of regular).

Carefully pour your hot cocoa into your mug.  (I suggest doing this over the sink.)

Taste it to see if you need more sugar.  Some like it hot, some like it sweet.

You will never go back to a packet of cocoa again (unless of course you're stranded somewhere and it's freezing and packaged cocoa is all that is being offered to you--then it's okay to settle).

You can adjust the amounts of sugar and cocoa without ruining it, but the cocoa does have to cook or it won't stir in well.

If you like, try adding a dash of cinnamon to the cooking/stirring cycle.  Top it with whipped cream (cool whip will not work as it will melt into a weird substance resembling an oil spill on the top of your cocoa).  Add some marshmallows.  Mix it up.  Drink in merriment.

*Note: The contents of your cup could be very hot.  I am not responsible for any burns inflicted while making or drinking your cocoa.  Also, it is normal for a film to form when your cocoa sits and begins to cool.  Take it off if you don't like it.  Stir it in if it doesn't bother you.  It is also normal for the cocoa to settle to the bottom if for some reason you have to put your hot cocoa in the fridge overnight.  Stir it, microwave it and stir it again.  It's still good.